Brandy Fruit Cake

I don’t normally like fruit cakes, I find them too heavy and often too sweet and just loaded with taste that overkills. This fruit cake, for some reason, is something I like very, very much.

I used that 13 year old Cordon Bleu that was opened and soaked 1/4 cup of it with the mixed fruits for only a short while. Added some simple fruits to it and then just make a basic butter cake spiced with a teaspoon of mixed spice and vanilla essence. The result is simply wonderful and because the cognac is so good, it tastes even better than a whole cup of rum.

Love this. Will make it again, but perhaps with more fruits and add walnuts.

Cordon Bleu Fruit Cake

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Ingredients

  

• 250 g Butter
• 180 g Sugar mix 1/2 brown and 1/2 caster
• 3 eggs
• 1 tsp Mixed Spices
• 1 tsp Vanilla essence
• 400 g Mixed Fruits soaked in 1/2 cup Cordon Bleu
• 100 g Plain Flour
• 100 g Self-raising Flour
• Milk to the right consistency

Instructions

 

• Soak the mixed fruits in Cordon Bleu Cognac for at least a day, then drain. Coat with 20g of flour (so that the fruits will not sink to the bottom of the pan).
• Cream butter and sugar until very pale.
• Add in the eggs one at a time.
• Add in the mixed spices, the liquid from soaking the fruits and vanilla essence.
• Stir the fruits into the flour and then fold in flour and fruits.
• Check that the batter is of dropping consistency, if you don't know what that is, Google! Important if you want a moist cake.
• Line the bottom of a 22cm pan with parchment paper and pour in the fruit cake batter.
• Bake in a preheated oven at 180C for 1 hour.
• Brush additional cognac onto the cake. Best eaten the next day.